Coconut Curry Butternut Squash Soup
1 (13 ounce) can coconut milk 1 butternut squash, halved and seeded 1 pinch freshly grated nutmeg, or to taste 1 tablespoon butter 1 tablespoon butter, melted 1 teaspoon salt, divided 1 teaspoon yellow curry powder 2 ½ cups vegetable stock, or more if needed ¼ teaspoon cayenne pepper ¼ teaspoon freshly grated nutmeg ½ cup chopped yellow onion ½ cup pepitas (pumpkin seeds) ¾ teaspoon pumpkin pie spice, divided